Pin it
This one-pan maple dijon salmon dinner blends smoky, sweet and tangy tastes into a super simple meal. After many hectic evenings, I've discovered this dish gives you fancy restaurant vibes with barely any work - just dump everything onto a sheet pan and let your oven handle the rest. The maple dijon mixture turns ordinary salmon into something that'll make your taste buds dance.
Just last week, I whipped this up for a family get-together, and my fussy nephew who usually runs from anything fishy actually wanted more. The maple dijon sauce totally changed his mind about salmon!
Key Ingredients
- Salmon Fillets: Go for chunky, similar-sized pieces
- Brussels Sprouts: Grab ones that feel solid and look bright green
- Rainbow Carrots: They bring gorgeous color to your plate
- Red Onions: They get all nice and sweet when roasted
- Dijon Mustard: Adds that zingy flavor kick
- Pure Maple Syrup: Gives that touch of natural sweetness
- Smoked Paprika: Adds that hint of smokiness
- Fresh Parsley: Adds freshness when you're ready to eat
Pin it
Here's how to put together this simple dinner
- Get Everything Ready:
- Cover your pan with parchment. Heat oven to 400°F. Cut up all veggies the same size. Mix them with oil and spices.
- Veggies Go First:
- Lay veggies out without crowding them. Make sure they aren't piled up. Don't skimp on seasoning. They need a head start for perfect timing.
- Pop In The Salmon:
- Rub fillets with spices. Nestle them among the veggies. Coat with maple dijon mix. Add a splash of olive oil over top.
- Finishing Up:
- Bake until salmon breaks apart easily. Test veggies for softness. Pour remaining sauce while still hot. Scatter fresh parsley on top.
When I first tried making sheet pan meals, I packed everything way too tight and ended up with soggy veggies instead of crispy ones. Now I know that spacing things out is the secret to getting those tasty browned edges.
Getting The Heat Right
Take your salmon out of the fridge about 15 minutes before cooking. This helps it cook all the way through without that weird white stuff oozing out. If your salmon has skin on it, put it skin-down for easier serving later.
Mix Up Your Veggies
While I love brussels sprouts and carrots, you can totally throw in broccoli, sweet potatoes, or squash instead. Just remember that harder veggies need to cook longer than softer ones.
Prep Work Shortcuts
Chop all veggies and stir up the sauce earlier in your day. Keep them in separate containers in the fridge, then throw it all together when you're hungry. The sauce actually tastes better after sitting around for a bit.
This maple dijon salmon has become my go-to meal when I'm short on time. Whether I'm feeding my family or having friends over, it always gets compliments while keeping dishwashing to a minimum. The mix of roasted veggies with that glazed salmon creates such a perfect combo that makes any regular dinner feel fancy.
Pin it
Frequently Asked Questions
- → Can I get things ready the day before?
- Sure! You can mix the sauce and prep the vegetables a day in advance.
- → How will I know if the salmon’s ready?
- The salmon will easily peel apart with a fork when it’s cooked, taking about 15 minutes.
- → Is it okay to use frozen veggies?
- Fresh veggies are better for roasting, but if you use frozen ones, thaw and dry them first.
- → What’s a good swap for maple syrup?
- You can replace maple syrup with honey if needed.
- → Why cook the veggies before adding the salmon?
- The veggies take longer to get tender and caramelized than the salmon does.